Serving Size : 4
5 no-cook lasagna noodles
2 envelopes white sauce mix, (1-1/4 ounces @)
1 tablespoon Italian seasoning
1 teaspoon garlic powder
3 cups skim milk
1 cup fat-free ricotta cheese
1 cup frozen California-style vegetables, thawed
1/2 cup nonfat Parmesan cheese
2 tablespoons light sour cream
1/2 cup seeded chopped fresh tomato
Break noodles in half lengthwise; set aside.
In a saucepan, combine sauce mix, Italian seasoning and garlic powder. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
In an 8″x4″x2″ loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, two noodle pieces, 1/4 cup ricotta cheese, 1/4 cup vegetables and about 1-1/2 teaspoons Parmesan cheese. Repeat layers three times.
Top with remaining noodles, sour cream, 1/2 cup sauce, tomato and Parmesan.
Bake, uncovered, at 350-degrees for 30-35 minutes or until bubbly and noodles are tender.
Let stand 10 minutes before serving. Reheat remaining sauce; serve with lasagna.